Ingredients
(1) 32-ounce jar Whole Kosher Dill Pickles (not spears)
⅓ cup Hellmann's real mayonnaise
(1)12.5 ounce can chunk white chicken, drained well
salt and pepper to taste
(1) 5.75 ounce jar sliced green olives with pimento, drained well
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Instructions
Drain the jar of whole pickles well.
Carefully slice pickles in half lengthwise.
Using a melon baller or teaspoon, scrape out an indentation in each pickle half, so you have room to add the chicken salad.
Place on a serving plate.
In a medium bowl, add the well-drained chunk white chicken and fluff with a fork until the pieces are evenly separated.
Add the mayonnaise, salt and pepper to taste and mix well.
Using a small teaspoon, spoon equal amounts of chicken salad into each one of the pickle boats.
Drain the sliced green olives with pimento and place 3 slices of olive onto each one of the pickle boats.
Serve immediately or refrigerate and serve the next day.
